Pan-Seared Pork Chops with Balsamic Glaze

First, gently pat the pork chops dry with paper towels to remove excess moisture. Next, sprinkle a pinch of salt and pepper over the chops to enhance their flavor.

Next, melt 2 tablespoons of butter in a large, non-stick skillet over medium heat. Add 1 tablespoon of olive oil and stir to blend the two ingredients together seamlessly.

Once butter and oil have reached a state of gentle shimmer, carefully place the pork chops in the skillet and cook over medium heat until they develop a rich brown color on one side, taking about 5 to 6 minutes. Flip the chops and continue cooking them until they reach a safe internal temperature of 145 degrees F (63 degrees C), which should take around 3 to 4 minutes on the other side. Be cautious not to overcook the chops, as this can result in them becoming dry and hard.

Immediately remove the pork chops from heat and cover them with a lid to keep them warm and cozy.

In a separate small saucepan, combine 1 cup of chicken broth, 2 tablespoons of balsamic vinegar, and 1 tablespoon of honey. Bring the glaze to a boil over medium-high heat and continue boiling until the mixture has reduced to 1/2 cup, taking about 5 to 6 minutes.

Finally, drizzle the pan-fried pork chops with the reduced balsamic glaze and serve them warm, garnished with a side of your choice.